Baking class in Böheimkirchen: Sweet variations
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Team events and private groups
What's included
Location
Duration
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Class description
Learn how to make fine French croissants in the classic way (Tourier) and discover the perfect recipe for fluffy brioche. With various braiding techniques and valuable tips from bread sommelier Paul, you will conjure up delicious baked goods.
During the course, you will not only understand the ingredients and their effects on the baking result, but you will also enjoy the sensory tasting of your freshly baked masterpieces. This course gives you an ideal opportunity to expand your knowledge of sweet yeast doughs and get inspired by an expert.
What are we going to bake?
- Aromatic brioche dough (yeast dough) with a fluffy, juicy crumb, which is used to bake sugar croissants, striezel and buttons
- Fine, delicately split butter croissants
How does this activity work?
- Tips from our master baker, miller and certified bread sommelier Paul
- Traditional production of French butter croissants (tourist technology)
- Ingredients for sweet doughs and their effects on the baking result
- Production of fluffy brioche (striezel, sugar croissants & buttons)
- Sensory tasting of baked brioches and croissants
- Learn various braiding techniques (e.g. 4er and 6er striezel)
- Knowledge about baking with sweet (yeast) doughs
Who should definitely take part?
Whether you're new to baking or an experienced amateur baker, this course is suitable for anyone who wants to refine their baking skills.
Details to remember
What to bring?
Just a good mood and joy in baking!
What is included?
- Bread magazine with information and recipes
- Home-baked brioches, pastries & croissants
- Coffee break with snacks & drinks
- Raw material/food costs
- bread making tote bag
Paul´s Brotmacherei
We stand for regionality, quality and, in particular, genuine bread craftsmanship. We love sharing our passion for (bread) baking with you.
